Creamy coconut lentil curry


Comparatively simple, and as proclaimed, could be one of the best curry recipes, up there with the smoky dal.  The little bean considered it the best, for sure.


  • 2 tablespoons coconut oil
  • 1 tablespoon each: cumin seeds and coriander seeds (Ground coriander is good, too)
  • 1 head of garlic, chopped
  • 1 – 28-ounce can of crushed tomatoes
  • 2 tablespoons ginger, chopped
  • 1 tablespoon turmeric
  • 2 teaspoons sea salt
  • 1 cup brown lentils (dried, not canned)
  • Optional: 1-2 teaspoons cayenne powder
  • 1 – 15-ounce can coconut milk
  • A few handfuls of cherry tomatoes (eh)
  • 1 cup chopped cilantro
  1. Heat the coconut oil in a large pot or skillet over medium-high heat. Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds. Add the garlic to the pot and let it brown, about 2 minutes.
  2. Add the can of crushed tomatoes, ginger, turmeric, and sea salt to the pot and cook, stirring the pot a few times, for 5 minutes. Add the lentils and, if using, the cayenne powder and 4 cups of water to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are soft. Stir the pot a few times to prevent the lentils from sticking to the bottom.
  3. Once the lentils are soft, add the coconut milk and cherry tomatoes and bring the pot back to a simmer. Remove the pot from the heat and stir through the cilantro.

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The Crew are omnivorous land mammals